Sunday, June 16, 2013

Cigliano Annata Chianti Classico

Review: For the longest time I didn't think I liked Chianti -- but that's because what I was drinking came for the giant jug of table wine they give you at the Macaroni Grill. Mom, you know exactly what I'm talking about... My young taste buds weren't wrong. According to Tom Stevenson, "most Chianti is still garbage, albeit in a cleaner, more sanitized form than it used to be." While there is quite a bit of over astringent, high acid Chianti out there (it was hugely popular in the late 20th century and crazy over-planted making lots of less than stellar wines), this one would be sure to please even the pickiest of vampires (and possibly Tom Stevenson) looking for a good quality, mid-priced, everyday-drinking wine.
This Chianti is from the sub-region Classico, which demands the lowest yields (less fruit on the vine = more flavorful wine!) of all of Chianti. Chianti is nearly always a blend, with the rules for Classico requiring a minumum of 75% Sangiovese (producers could make 100% Sangiovese wines in this region after 1995 when the rules were changed). This wine comes in at 90% Sangiovese, and 5% each Caniolo and Colorino, two native Tuscan black grapes. The wine spends one year in large French oak casks, giving it time to soften.

This wine has lovely, mellow aromas of fresh plums and lavender. On the palate the fruit is joined by flavors of cedar and cinnamon. The wine has the high acid you would expect from a Chianti, with slightly textured tannins, a medium body, and a medium finish. Yummy.

Food Pairing: Meat!

Bottom Line:Great flavors and balance. I dig it. I may even have to send a bottle to my mother...